Dinner tonight was a totally win. I was going to attempt vegan eggplant "meatballs" but to cut time (and calories) turned it into a "meat sauce". Yum yum :)
Besides dinner, everything else was the same foods and leftovers I've been eating for days. I'm taking a trip to Whole Foods in Lexington tomorrow though so maybe I'll get some meal inspiration.
- Millet toast with Earth Balance Coconut Spread and a locally made Butternut Butter (HEAVEN)
- Potato, Kale and Miso Soup
- White beans with garlic, rosemary and lemon over a bed of spinach topped with sauteed onion and bell pepper.
- Tinkyada brown rice spaghetti with eggplant "meat" sauce (threw this together at the last minute and LOVED it!)
(Makes 2 generous servings)
1 tsp olive oil
1 medium eggplant, diced (very small cubes)
2 cloves garlic, minced
1 tsp dried oregano
1/2 tsp salt
1/2 tsp dried basil
1/4 tsp pepper
Saute everything in a skillet over medium heat until the eggplant and onion are tender (about 8 minutes). Stir in half a jar of spaghetti sauce (I like gluten free Tomato and Basil by Classico) and serve with pasta and fresh basil!